Delicious Spanakopita Recipe With Ricotta: A Greek Twist On A Classic Dish

Posted on

Classic Spanakopita Recipe with Ricotta

Ingredients:

1 package frozen phyllo dough, thawed
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 small onion, finely chopped
2 cloves garlic, minced
1 pound fresh spinach, chopped
1/4 cup olive oil
Salt and pepper, to taste

Spanakopita recipe
Spanakopita recipe

Instructions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
In a bowl, combine the ricotta, feta, dill, and parsley. Add the cooked spinach mixture and mix well.
Brush a baking dish with olive oil. Layer half of the phyllo sheets in the dish, brushing each sheet with olive oil as you go.
Spread the spinach and cheese mixture over the phyllo layers. Top with the remaining phyllo sheets, brushing each sheet with olive oil.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crispy.
Let cool slightly before slicing and serving. Enjoy your classic spanakopita with ricotta!

Spinach and Ricotta Stuffed Mushrooms

Ingredients:

12 large mushrooms, stems removed
1 cup ricotta cheese
1/2 cup chopped spinach
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C).
In a bowl, combine the ricotta, chopped spinach, Parmesan, garlic, red pepper flakes, salt, and pepper.
Stuff each mushroom cap with the ricotta mixture and place on a baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly.
Serve hot as a delicious appetizer or side dish. Enjoy your spinach and ricotta stuffed mushrooms!